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PiPs75: Holding crumb
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PiPs75: Rubaud close crumb
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PiPs75: Rubaud Crumb
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PiPs75: Rubaud Levain Crusts
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PiPs75: Rubaud Levains
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PiPs75: Crusty Gringe
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PiPs75: Batards gringe
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PiPs75: Bannetons
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PiPs75: Preshape
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PiPs75: Scaling
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PiPs75: Adding Salt
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PiPs75: Knead
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PiPs75: Levain on autolyse
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PiPs75: Used levain
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PiPs75: Mill and levain
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PiPs75: Mill and bowl
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PiPs75: Crop
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PiPs75: Spring bread